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Braised Chicken Paprikash |
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Serves: 6 Print this RecipePrep Time: 1 hour - Yield: 6 servings 3 tablespoons all-purpose flour 3 to 3 1/2 pounds cut-up frying chicken, skin removed 4 tablespoons margarine or butter 1 (12-ounce) jar home-style chicken gravy 1/2 cup finely chopped onions 1/2 cup thinly sliced red or green bell peppers 3 teaspoons paprika 8 ounces (4 cups) uncooked wide egg noodles 1/2 cup soft bread crumbs 1/2 cup sour cream 1/8 teaspoon pepper 1. Place flour in resealable food storage plastic bag. Add chicken, a few pieces at a time; shake to coat. Melt 3 tablespoons of the margarine in large skillet over medium-high heat. Add chicken; cook 4 to 5 minutes on each side or until light golden brown. 2. In small bowl, combine gravy, onion, bell pepper and paprika; pour over chicken. Cover; cook over low heat for 40 to 45 minutes or until chicken is fork-tender and juices run clear, stirring occasionally. Skim fat from surface and discard. 3. Meanwhile, cook noodles to desired doneness as directed on package. Drain; cover to keep warm. 4. In small saucepan, melt remaining 1 tablespoon margarine over medium heat. Add bread crumbs; cook and stir until light golden brown. Set aside. 5. Stir sour cream and pepper into chicken with gravy. Cook over low heat until thoroughly heated, stirring constantly. Do not boil. Serve chicken over noodles; top with gravy. Sprinkle with bread crumbs. Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 490 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 7 g 35% * Cholesterol: 120 mg 40% * Sodium: 530 mg 22% * Total Carbohydrate: 38 g 13% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 33 g * Vitamin A: 40% * Vitamin C: 20% * Calcium: 8% * Iron: 20% * Dietary Exchanges: 2 1/2 Starch, 3 1/2 Lean Meat, 2 Fat or 2 1/2 Carbohydrate, 3 1/2 Lean Meat, 2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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